Cranberry Trifle

Ingredients


2 navel oranges
1 bag 12 oz fresh cranberries, about 3 cups
1 1/4 cup water

1 cup sugar
2 tbsp chopped crystallized ginger
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1 cup heavy or whipping cream
1 package (4-serving size) instant vanilla pudding and pie filling

2 cups milk
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1 16 oz frozen pound cake, cut into 3/4-inch cubes

Directions

From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.

Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. Remove from heat; cool to room temperature.

Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.

In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with reserved cranberries.

Cover trifle and refrigerate at least 4 hours or up to 2 days.